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Recipes Appetizers Dips
Recipes Appetizers Dips
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| Servings: | 32 |
| Author Notes: | Because I get so many requests when I serve this dip, I have gotten in the habit of printing out the recipe before the party. Be sure to use a very thick salsa. If it seems watery, drain in a wire sieve before using. Shrimp salsa dip sounds like a good idea too, but unfortunately, shrimp can easily turn tough if heated for too long -- stick to the crab version. |
| Ingredients: |
8 ounces cream cheese, at room temperature
1 cup mayonnaise 1 cup chunky tomato salsa 1 teaspoon Worcestershire sauce 1 pound fresh crab meat, picked over to remove cartilage and flaked hot red pepper sauce to taste 1/3 cup fresh bread crumbs, preferably from day-old French or Italian bread What to Dip: potato chips tortilla chips flatbread strips broccoli florettes celery sticks cherry tomatoes |
| Instructions: |
Makes About 4 Cups 1. Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 1-quart round baking dish. 2. With a rubber spatula, mash the cream cheese, mayonnaise, salsa and Worcestershire sauce in a medium bowl until combined. Stir in the crabmeat. Season with hot pepper sauce. Spread in a baking dish. (The dip can be prepared up to 8 hours head, covered tightly with plastic wrap, and refrigerated.) 3. Sprinkle the breadcrumbs over the dip. Bake until the dip is bubbling -- about 30 minutes or slightly longer if refrigerated. Serve hot. |
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